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This curious dish — which has very little to do with actual cheese — was actually what first motivated me to start my Latvian Hare Trio. The final result may look like a traditional pâté, but the preparation is quite different. Lesley Chamberlain’s Food and Cooking of Russia and Pokhlebkin’s Cookbook of the Soviet Peoples both contain fairly similar instructions: […]

After last week’s hare loin, this post features the hare legs with another group of typical Latvian winter flavors: potato, sauerkraut, and animal fat. The recipe is pretty short, because most of the work has been done during the hare preparation. The only non-trivial element left is the potato pancakes. I’ve already talked about deruny here, but […]

Of all game meats, hare is one of the most full-flavored, and one of the most vilified. After all, not only are you eating a rodent, but the critter’s constant running suggests a tough hunt and even tougher meat. To make matters worse, nothing screams dead animal nearly as loud as hung hare meat (at […]

Spring turkey hunting season lasts the whole month of May in New York State, and a couple of weeks ago, I went upstate to try for a few birds with Hunstman Wayne. I’d already gone on a turkey hunt with Wayne in 2011, but I had missed my chance, mostly because of my lack of […]

In Hungary, raising geese is a centuries-old tradition, its secrets handed down from generation to generation. A whole bird is used to prepare all kinds of dishes: roasts, soups, and even fat that will be spread on bread. Similarly, I wanted to explore a variety of ways to prepare all the parts of a goose, […]